Calamari, Radicchio, White Bean And Olive Salad
serves 2-4
Slightly charred calamari, whether grilled or seared, goes beautifully with acids like lemon juice and vinegar. Here, they play well with the slightly bitter radiccho and briny olives. Don't overcook the calamari; they should be opaque but still tender.
1 small shallot, minced
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1 pound calamari, cleaned and cut into rings
1 15-ounce can white beans, rinsed and drained
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 small head radicchio, quartered, cored and cut into ribbons
1/2 teaspoon chopped fresh thyme leaves
2 cups pitted Kalamata olives
prep: 10 minutes
total: 20 minutes
bowl
large skillet
tongs
1. Combine the minced shallot, lemon juice and rice wine vinegar in a small bowl, along with a sprinkling of salt and fresh ground pepper. Set aside.
2. If using whole calamari, remove the outer skin and flat interior bone, then cut the body into large rings. Cut the tentacles into bite-size pieces. Prep the radicchio and white beans.
3. Toss the calamari with the red pepper flakes. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When it's hot and shimmering, add the calamari. Leave the calamari alone to brown on the first side, one minute. Stir, then leave the calamari alone for another minute, then remove it to a plate with tongs. Remove the pan from the heat, then add the thyme to the pan. It will lightly toast in the still-hot oil.
4. Whisk the remaining tablespoon of olive oil, plus the olive oil and thyme from the pan into the lemon juice and vinegar mixture.
5. Combine the radicchio, white beans and olives in a large bowl. Toss with the vinaigrette, adding a little at a time, until the mixture is coated but not weighed down. Top the salad with the calamari, and drizzle over more vinaigrette.
2. If using whole calamari, remove the outer skin and flat interior bone, then cut the body into large rings. Cut the tentacles into bite-size pieces. Prep the radicchio and white beans.
3. Toss the calamari with the red pepper flakes. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When it's hot and shimmering, add the calamari. Leave the calamari alone to brown on the first side, one minute. Stir, then leave the calamari alone for another minute, then remove it to a plate with tongs. Remove the pan from the heat, then add the thyme to the pan. It will lightly toast in the still-hot oil.
4. Whisk the remaining tablespoon of olive oil, plus the olive oil and thyme from the pan into the lemon juice and vinegar mixture.
5. Combine the radicchio, white beans and olives in a large bowl. Toss with the vinaigrette, adding a little at a time, until the mixture is coated but not weighed down. Top the salad with the calamari, and drizzle over more vinaigrette.
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